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Chicken and Basil Dumplings

I found this recipe in my Cooking Light Best Chicken Recipes magazine. The original recipe made rosemary dumplings but since my husband and I don’t care for rosemary, I decided to use basil instead. This recipe was very easy to make and tasted FANTASTIC. It really hit the spot after being sick for so long. I loved the dumplings and the rich broth filled with chunks of chicken, carrots and celery. My kids and husband also agreed that it was a delicious dinner and my daughter asked if she could have the leftovers for lunch tomorrow. I will be making this recipe over and over.

Chicken and Basil Dumplings:Adapted recipe from For the Love of Cooking.netOriginal Recipe from Cooking Light Best Chicken Recipes

Soup:

2 tsp olive oil

1/2 sweet yellow onion, diced

3-4 carrots, diced

3 stalks of celery, diced

2 cloves of garlic, minced

8 cups of chicken broth (I used homemade)

2 cups of roasted chicken, shredded

1 tsp dried basil

Sea salt and freshly cracked pepper, to taste

2 tsp chicken bouillon granules

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook for 3-4 minutes or until softened. Add the carrots, celery and minced garlic and cook, stirring constantly for 1 minute. Add the chicken broth, dried basil, bouillon granules, sea salt and freshly cracked pepper, to taste. Cover and cook on medium low for 45 minutes or until the vegetables are soft.

Dumplings:

1 1/4 cups of flour

1/2 tsp dried basil

1/2 tsp garlic powder

1/4 tsp salt

2 tsp baking powder

2 tbsp butter, softened

1/2 cup low fat buttermilk

1 large egg, lightly beaten

Combine the flour with basil, garlic powder, salt, and baking powder in a large bowl. But in butter with pastry blender or 2 knives until the mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until just combined.

Remaining Ingredients:

1/4 cup of cornstarch

1/4 cup of chicken broth

1 tbsp fresh parsley, chopped

Add the chicken to the soup then taste to re-season with sea salt and freshly cracked pepper, if needed; bring to a simmer over medium high heat. Combine the cornstarch with the chicken broth and mix thoroughly to make a slurry. Add slurry to the soup, simmer for 3 minutes.

Drop dumpling dough, 1-2 tsp per dumpling, (I used two spoons to drop them into the soup) into the chicken soup. Cover and cook for 7 minutes (DO NOT LET THE BROTH BOIL). Add the chopped parsley to the soup and serve. Enjoy.

I love dumplings with chicken, something I didn't know about until I got married and my hubby asked me to make chicken and dumplings. Now the soup is making me think I need to make some chix and dumplings for my dumpling….

I would be soaking all that broth up with a some crusty bread-it is my favorite part of soup 🙂

you know I give thanks everyday because I still have no gotten sick. maybe it's because I wash my hands about 7 times a day and take too much zinc? who knows. glad you are feeling better. and yes, I would love to try this soup.

Thanks for the photos. You make cooking fun and easy.I may sound biased but when we do less with additives and make food look very herby and spicy with basil,pepper and garlic like in your Chicken and Basil Dumplings, food assumes the real taste it is supposed to give.

Made this last week, and it was delicious! I had planned on serving leftovers for dinner the next night, but hubby couldn't wait that long, and had it for lunch! First time making dumplings, and will definitely make again, thanks for sharing.

I have several roasted chicken recipes on the site.. Look in the recipe index under chicken. Hopefully you will find one that sounds good to you. You can also pick up a rotisserie chicken from the grocery store and use that instead. I hope this helps.

Pam,
I made this tonight and we just finished dinner. It was SO GOOD!! We love the dumplings so much. They are fluffy and so tasty. I added about 1/4 cup of finely chopped red bell pepper because I had a piece I wanted to use up and it was pretty in the soup. Wow. Will make this one again!

Trackbacks

[…] Thankfully, this recipe is one of those best northern style chicken and dumpling recipes. Pam from For the Love of Cooking has tweaked a Cooking Light recipe to be amazing. She even understands my irrational hatred of rosemary and uses basil as her herb of choice. Rather than repost her recipe I want Pam to have all the credit so if you need to try some of the best northern chicken and dumplings out there, try Pam’s Chicken and Basil Dumplings. […]